Ham Omelet

1 cup cooked minced ham.

4-egg puffy omelet.

Heat the ham in a double boiler. Add 2 tablespoons of the minced ham to the omelet before cooking. When omelet is cooked and before folding add remainder of the ham. Fold and serve.

Green Pepper Omelet

3 tablespoons finely shredded green pepper.

4-egg puffy omelet.

Pour boiling water over 1 whole green pepper and let stand 10 minutes. Then remove seeds and shred. Add to omelet before cooking. Before folding omelet add 1 tablespoon of butter, then fold and serve.

Tomato Omelet

Use the 4-egg puffy omelet foundation.

When the omelet is ready to place in the oven, cover the top with sliced raw tomatoes, season, cover over with small bits of butter, then place in the oven and cook about 10 minutes. Fold and serve.

Spanish Omelet

1 onion, thinly sliced.

1 tablespoon shredded green pepper.

4 minced olives (green or ripe).

1 cup tomato sauce or strained tomato. 1/4 teaspoon salt. Pepper to taste. 4-egg puffy omelet.

Fry the onion a golden brown in bacon or ham drippings, add tomato, green pepper and olives, simmer gently until onions are cooked. Before folding omelet add 1 or 2 tablespoons of this mixture, then fold and pour remainder of mixture around the omelet. Serve at once.

Other Combinations For Omelets

Creamed dried beef, creamed chicken or veal, creamed flaked fish.

Any of these ingredients and many more may be prepared in the usual manner with a white sauce and poured around the omelet, the advantage being an unusual dish, hearty and substantial, although the creamed food used in combination can consist of several varieties of leftovers.

French Omelet

2 eggs.

2 tablespoons of warm water.

1/4 teaspoon of salt.

1 tablespoon of butter or substitute.

Heat butter in a very smooth frying pan. Beat eggs slightly, add water and salt. Pour into hot pan and set over a low fire; as the omelet cooks on the edges lift it up and allow the uncooked portion to run under that which is cooked. Continue until omelet is cooked, then roll like a jelly roll and remove to a hot platter.

Bread Omelet

1/2 cup bread crumbs.

1/3 cup milk.

3 eggs slightly beaten.

1/4 teaspoon salt. 1 tablespoon butter or substitute.

Add bread crumbs to milk and soak 10 minutes. Beat eggs; add salt and baked bread crumbs. Heat butter in a smooth frying pan then pour in the mixture.

Cook over a low fire until a delicate brown on the underside, then place in the oven or broiler and brown on top. Put a small piece of butter in the center and fold.

Sweet Omelets - Jelly Omelet

Use the puffy omelet. Take a glass of jelly (currant preferred) and beat it with a fork. Before folding omelet spread jelly over the top, then fold, sprinkle with powdered sugar and serve. Jam, marmalade or fruit butters may replace the jelly. This makes a fine luncheon dish entree or may be used for dessert.

Strawberry Omelet

3 cups fresh berries. Sugar to taste.

1/8 teaspoon of nutmeg. 4-egg puffy omelet.

Before preparing omelet wash and hull strawberries, add sugar and nutmeg and mash slightly. When omelet is cooked and before folding, add some of the strawberries, then fold and pour remaining strawberries around the omelet. Sprinkle omelet with powdered sugar and serve. This makes an appealing Sunday morning breakfast dish. Other fruits, fresh or cooked, may be used in the same manner.

Banana Omelet

"Use the 4-egg puffy omelet. Do not cook on top of the fire quite as long as the plain omelet. Have bananas sliced lengthwise very thin. Place slices close together over the top of the omelet, sprinkle with sugar and lemon juice. Place in a medium oven and bake until omelet is firm in the center and bananas are tender, about 10 minutes. Fold omelet and serve with whipped cream or a hot pudding sauce. An entree or dessert.